Low-carb apple pie

Ingredients for 1 servings:

• 100 g coconut flour
• 30 g walnut flour or hazelnut flour, defatted
• 5 g psyllium husk flour
• 15 g potato fiber
• 120 g butter, room temperature
• 6 eggs, size M
• 160 g xylitol (sugar substitute)
• ½ pack of baking powder
• 80 ml milk or coconut milk
• 3 apples
• 20 g xylitol (sugar substitute)
• 2 g cinnamon blossom(s)

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 25 minutes

Preheat oven to 175°C fan/convection oven. Peel and core the apples, cut into quarters, and then score the back of each quarter with a fan-shaped incision. Beat the eggs and xylitol in a mixing bowl until light and fluffy. Gradually add the butter and continue beating until light and fluffy. In another bowl, combine the coconut flour, nut flour, psyllium husk powder, potato fiber, baking powder, and xylitol. Grease a 26cm springform pan with butter and dust with potato fiber. Carefully stir in the dry ingredients until a smooth batter forms. Pour the batter into the springform pan and smooth it down. Arrange the apple pieces, cut side up, on the batter and press down lightly. Sprinkle the cinnamon-xylitol mixture over the cake. Bake at 175°C fan/convection oven for 50 minutes. Sprinkle with xylitol powder to serve. For 12 slices, this contains approximately 207 kcal per slice.